HELP TO MAKE BREAD

[jerjill]

I have made about 3 batches of bread the first time i made the rolls the second and third time i made a loaf but they have all come out being very heavy can anyone tell me what i am doing wrong?

[Nay-nay]

There are a few good threads on here about bread making. You may have to leave them rise a little longer. What flour did you find?? 

[jerjill]

Havent gone to woolies this morning I am baby sitting but my friend is working there so i have asked her to check it out for me at the moment I am using defiance bakers flour i will go down later this arv and have a look but i will use this flour for now anyway now that i have bought it i am sure it will good for pizza dough thanks

[cookie1]

Is your yeast OK?  I use the Defiance baker's flour from woolies and it seems fine for me. As Nay-Nay suggested perhaps more rising time.

[Amanda]

Check your yeast and make sure that there is enough moisture in your dough.
The machine should not be labouring and the dough should be soft, but not sticky.
The moisture content necessary in bread can vary depending upon the weather and the batch of flour so you should always check that it feels right.  Sometimes you may only need another 10mls or so, but it can make all the difference.
Bakers flour is the right flour to use - ordinary cake flour is not strong enough.
Keep trying and feel free to ask any questions!!

[jerjill]

Hey thanks for your help i will keep trying and sure it will come right does everyone go by the bacis recipe in the book?? and maybe it is the yeast i am using i will check it out i am sure i will be perfecting bread soon but i have taken opportunity to just use the bread that i have made just to keep it for breadcrumbs and have frozen it anyway thanks for all tips

[Thermomixer]

It may not have risen enough before baking - did you let it prove/rise for a second time before placing it into the oven?  Some of the recipes say put it straight into a cold oven and let it rise while the oven is warming -but I prefer to let it rise for a longer time.

A photo of a loaf that spent over an hour rising at the weekend before going into a hot - 220 deg oven

[cookie1]

Beautiful texture TMXer.

[meganjane]

I've found the secret is long, long proving for the first and second rising.
I don't like Defiance, have had problems with it when I had my bread machine. It may be better now, but I had so many failures and so did my sister, so we don't buy it anymore.
I only use Laucke.
Check out this thread: Experimenting With Bread

I've made this bread again and again, and you just can't ruin it. The longer you leave it to do it's own thing, the better.

[faffa_70]

Laucke is the brand that you want if you are also trying to avoid the "Mandatory Folate Fortification" debacle as well, they appear to be the only ones standing up over it.

Coles sell it in 5kg bags - Wallaby is the brand  Sure you would be able to get it from Woolies as well.

[Thermomixer]

Something else that I remembered with my loaf (and I normally do this - different!) is that I broke the dough up after the first proving and put the pieces into the TMX and kneaded it for another 2 minutes before placing it in the tin and allowing it to slowly do its thing.

Does anybody else knead it again?  So different from my No-Knead days.

[jerjill]

Thanks so much for all your tips i am trying again this morning so hopefully it will turn out and thanks for the photo that is an awesome loaf (mine definitely didnt look like that) i will get it right i am sure thanks again will keep you posted with the loaf today unless it doesnt turn out again

[Nay-nay]

Yes just keep trying - I'm sure you'll perfect it. I love that you thought to make breadcrumbs for the freezer with the loaf that you didn't like.
 

Laucke is the brand that you want if you are also trying to avoid the "Mandatory Folate Fortification" debacle as well, they appear to be the only ones standing up over it.
Coles sell it in 5kg bags - Wallaby is the brand  Sure you would be able to get it from Woolies as well.

Faffa do you know what Laucke stand on adding the iodized salt is??

[Nay-nay]

It might just be going to be added to bread not flour. Listen to what Cyndi O'meara says about it.
http://blogs.abc.net.au/queensland/2009/10/iodine-in-our-diet-and-why-we-need-it.html?program=sunshine_cooloola_coast_mornings

http://changinghabits.com.au/_webapp_297513/Iodine_in_Bread_and_UHP_Processing

[CarolineW]

I have to agree with Thermomixer, plenty of proving time is key.  I also knead mine for 2.5 - 3 mins.  And ALWAYS put into a hot oven (220oC for most recipes).

My favourite recipe is by Djali and can be found http://www.forumthermomix.com/index.php?topic=333.msg1857#msg1857